Making great coffee

Making great coffee

4. Screw the top section to the base and place it on a low-medium heat.

5. Within a few minutes you will have a delicious Italian espresso.

Originally from Australasia, a drink made by pouring steamed milk and microfoam onto an espresso (usually a double) with or without latte art.

Since most reputable coffe shops have stopped using fluffy, dry foam for cappuccinos, there may be very little difference betweeen a flat white and a cappuccino.

But places that do serve both will have more ( and possibly lighter, drier ) foam on a cappuccino, and the flat white should have a double shot, giving a greater coffee to milk ratio.

A shot of espresso that has been poured into a tall glass of steamed milk and topped off with microtextured foam, forming an attractive multilayered drink.

The proportions are usually 1:2:2 coffee to milk to foam.

A short, dark, intense coffee drink. It should be prepared with at least 7g of ground coffee ( there is no upper limit, except for the size of the basket ) at temperatures of between 90.5°C and 96°C, at a pressure of 8.5 to 9.5 bar.

Extraction time should be between 20 and 30 seconds. It should be between 25ml and 35ml in volume, including crema, and be served in a cup with a maximum size of 90ml with a spoon, napkin and unflavoured water.

The WBC standards do not prescribe a small shortcake biscuit or biscotti, but it's a nice touch, as is a small dark chocolate.

A very important step to making the best coffee is the grinding process, and different types of grinders will give you a different result.

Essentially, there are two types of grinders – burr and blade. While both types will do the trick, you’ll get the best cup of coffee when using a burr grinder.

Burr grinders crush the beans between a moving grinding wheel and a non-moving surface, giving a finer and much more consistent grind.

The blade grinder cuts up the beans, and the fineness depends on how long you let the grinder run. The blade grinder will give you coffee that is uneven in size which will result in an inconsistent brew quality. Another downfall is that if you are grinding finely the beans will be in the grinder for a longer period of time creating significant heat from the blades. This will give your coffee a burned taste.

Blade grinders are fine for basic use, but if you want to get more out of your coffee beans, consider using a burr grinder.

1. Ensure the grind setting is right for the method of application i.e. plunger or stove top.

2. Only grind the amount you need for the coffee you are going to make.

3. It is important to use the right amount of coffee.

You can create rich, velvety and smooth milk without investing in an expensive espresso machine.

1. Fill the Bialetti Tuttocrema no more than 1/3 full with milk. Blue top milk will give you the best result but any milk will be fine.

2. Place Tuttocrema on the stovetop (without lid) on a medium heat until milk is approx 70 degrees.

3. Remove from heat and insert frother. Pump 3-4 times and remove frother.

4. Surf the milk – swirl the jug for a few seconds – this will allow the milk to be velvety and creamy.

5. The microfoam (which is what you want for a Flat White) will rest at the bottom of the jug so use a spoon to hold back the top foam while pouring.